Week of February 13, 2024

We've got a delicious Italian menu for the 2/13 delivery. Happy Valentine's Day!

Remember, we offer dairy, gluten, nut, and soy-free options (and many other modifications) for all dishes. See the online order form for details and specify your preferences each week when you order.

Select one or more entrées depending on meal plan. Deliveries come with all five side dishes. See Pricing and Portions chart for more details. Order using the button in the sidebar.

Entrées

Seared flank steak w/ salsa verde
A vibrant salsa verde made with parsley, basil, garlic, capers, lemon, and olive oil enhances the flavor of a well-seared flank steak. Select ingredients omitted on request.
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs

and/or

Lemon-thyme chicken breasts
These classic herb and lemon-seasoned chicken breasts will win over fans. Select ingredients omitted on request.
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts

and/or

Almond & herb-crusted salmon
In this tasty fish dish, salmon fillets are slathered in a mixture of fresh basil, parsley, lemon zest, olive oil, and ground almonds and roasted until the tops get crispy. Select ingredients omitted on request. Nut-free available. Please eat within a few days of delivery for optimal freshness.
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets

and/or

Baked eggplant Parmesan w/ fresh mozzarella & toasted breadcrumbs
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart—that's the secret of this healthy baked eggplant Parmesan recipe. Select ingredients omitted on request. Dairy and gluten-free available. Zucchini sub available.
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings

Sides

Cheesy baked polenta gratin in homemade red sauce
This hearty gratin is my take on comfort food supreme. The polenta takes in all the delicious flavors of the homemade red sauce as it bakes and bubbles. Select ingredients omitted on request. Dairy-free available. Spaghetti squash sub available.
6 cup Pyrex
Chickpeas and kale in spicy pomodoro w/ basil & Parmesan
In this mildly spicy, healthy, and addictive dish, pasta is traded for nourishing chickpeas and tangles of kale. Select ingredients omitted on request. Parmesan packaged on the side for use on all dishes.
4 cup Pyrex
Crispy broccoli w/ garlic
While many vegetables benefit from roasting, broccoli is an ideal candidate. After a quick trip in the oven, the florets come out crisp and browned at the edges with tender stems. Add a squeeze of lemon juice, a pinch of crushed red pepper, and a sprinkle of Parmesan before serving for a crave-worthy dish. Select ingredients omitted on request.
3 cup Pyrex
True Food's Tuscan kale salad w/ Parmesan & homemade breadcrumbs
Here's the signature dish from the True Food Kitchen that turned kale-haters into devotees. Select ingredients omitted on request. Greens sub available on request. Dairy and gluten-free available. Parmesan is packaged on the side to use with all dishes.
7 cup Pyrex
Classic minestrone
Hearty and warming, this is the kind of soup you want to dunk a good piece of crusty bread into. Parmesan is packaged on the side in your cooler. Soup is dairy-free & gluten-free.
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts

Ordering for this week’s menu is closed. Check back on Friday for a new selection of delicious dishes.

Make sure to place your order by 10am Tuesday for delivery the following Tuesday.

If this is your first order please fill out the Personal Preference Profile form.
Print this menu with cooking instructions and serving suggestions included.
Share the gift of good food — send gift certificates for Little Pink Kitchen to friends and family in the Denver metro area.

REMINDER

Reminder! We need your washed dishes, jars, defrosted ice packs, and coolers back each week. Please transfer any uneaten food to your own containers when necessary and return a complete set of dishes. Put lids on the Pyrex to prevent chipping in transit. We pick up on Tuesdays regardless of whether you order or not. Contact us with questions. Thank you!

Previous weeks’ Menus

Week of February 13, 2024
Little Pink Kitchen

Entrées

Dish

Cooking Instructions

Mix & Match Suggestions

Seared flank steak w/ salsa verde
2 Portions = .75 lb | 4 Portions = 1½ lbs | 6 Portions = 2¼ lbs | 8 Portions = 3 lbs
Hot, cold, or room temp. Thinly slice steak against the grain and give it a quick panfry in a hot skillet with olive oil, or cook it in a foil-covered Pyrex at 375-degrees for 10 minutes. Serve with salsa verde. Season to taste.
A vibrant salsa verde made with parsley, basil, garlic, capers, lemon, and olive oil enhances the flavor of a well-seared flank steak. Serve it for dinner with a side of polenta gratin and roasted broccoli. Take leftovers for lunch with the kale salad or chickpea pomodoro.
Lemon-thyme chicken breasts
2 Portions = 2 chicken breasts | 4 Portions = 4 chicken breasts | 6 Portions = 6 chicken breasts | 8 Portions = 8 chicken breasts
Serve warm. Cover Pyrex with/ foil and cook in a preheated 350-degree oven for 10-15 minutes, or slice/dice and give the chicken a quick pan fry in a hot skillet with a splash of olive oil. Season to taste.
These classic herb and lemon-seasoned chicken breasts will win over fans. Try them with the kale salad and polenta gratin for dinner. Take leftovers for lunch with chickpea pomodoro and roasted broccoli.
Almond & herb-crusted salmon
2 Portions = 2 fillets | 4 Portions = 4 fillets | 6 Portions = 6 fillets | 8 Portions = 8 fillets
Preheat the oven to 400-degrees. Place the salmon fillets in a large roasting pan or rimmed baking sheet. Slather the herb mixture on the top of each fillet. Roast the salmon for 20-25 minutes until the salmon barely starts to flake when pulled apart with a fork. Season to taste. Please eat within a few days of delivery for optimal freshness.
In this tasty fish dish, salmon fillets are slathered in a mixture of fresh basil, parsley, lemon zest, olive oil, and ground almonds and roasted until the tops get crispy. Serve them for dinner with a side of roasted broccoli and polenta gratin. Take leftovers for lunch with kale salad.
Baked eggplant Parmesan w/ fresh mozzarella & toasted breadcrumbs
2 portions = 2 servings | 4 portions = 4 servings | 6 portions = 6 servings | 8 portions = 8 servings
Best warm. Preheat oven to 400 degrees. Dot the top of the eggplant with torn pieces of fresh mozzarella, sprinkle Parmesan (packaged on the side in your cooler) and breadcrumbs, and bake for 25-30 minutes until the mozzarella is bubbling and the breadcrumbs are golden.
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart—that's the secret of this healthy baked eggplant Parmesan recipe. Try it for dinner with the polenta gratin and chickpea pomodoro. Take leftovers with the kale salad or roasted broccoli.

PLEASE FILL OUT THE DISH RETURN FORM BELOW AND PUT IT IN YOUR COOLER. COOLERS, WASHED DISHES, AND ICE PACKS WILL BE PICKED UP ON TUESDAY AFTER 10:30AM. We need a full set of dishes each week, so please transfer your food to your own containers when necessary. Please put lids on the containers to prevent chipping in transit. We pick up on Tuesdays regardless of whether you order or not. Thank you!

11 CUP RECTANGLE
7 CUP ROUND
6 CUP RECTANLGE
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4 CUP ROUND
3 CUP RECTANGLE
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BALL JARS
ICE PACKS
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Week of February 13, 2024

Sides

Dish

Cooking Instructions

Mix & Match Suggestions

Cheesy baked polenta gratin in homemade red sauce
6 cup Pyrex
Best hot. Preheat oven to 400 degrees. Cover the dish with foil and bake for 20 minutes. Uncover and cook for another 10-20 minutes or until the polenta is golden and the sauce is bubbling. Remove from oven and let it settle for a few minutes before serving. Add Parmesan (packaged on the side to use with all dishes) and red pepper flakes as desired.
This hearty gratin is my take on comfort food supreme. The polenta takes in all the delicious flavors of the homemade red sauce as it bakes and bubbles. Try it for dinner with the entrée and kale salad. Take it for lunch with the chickpea pomodoro and roasted broccoli.
Chickpeas and kale in spicy pomodoro w/ basil & Parmesan
4 cup Pyrex
Best hot. Heat in the microwave or on the stovetop. Top with finely grated Parmesan. (Packaged separately for use on all dishes.) Season to taste.
In this mildly spicy, healthy, and addictive dish, pasta is traded for nourishing chickpeas and tangles of kale. Try it for dinner with a side of polenta gratin and roasted broccoli. Take it for lunch with the entrée and a salad.
Crispy broccoli w/ garlic
3 cup Pyrex
Best hot. Nuke this in the microwave or heat it in the oven or a hot skillet. Add a squeeze of lemon, a sprinkle of Parmesan, and a pinch of red pepper flakes if desired.
While many vegetables benefit from roasting, broccoli is an ideal candidate. After a quick trip in the oven, the florets come out crisp and browned at the edges with tender stems. Add a squeeze of lemon juice, a pinch of crushed red pepper, and a sprinkle of Parmesan before serving for a crave-worthy dish. Try this for dinner with the entree and polenta gratin. Take leftovers for lunch with the chickpea pomodoro.
True Food's Tuscan kale salad w/ Parmesan & homemade breadcrumbs
7 cup Pyrex
Best room temp or cold. Toss with dressing and cheese. Massage the greens well with your hands and then toss again. Top with toasted breadcrumbs and dig in.
Here's a signature dish from the True Food Kitchen that turned kale-haters into devotees. Serve it with the soup for lunch or pair it with the entrée and gratin for dinner.
Classic minestrone
Minimum order = 1 pint | Standard order = 1 quart | Standard Plus = 1½ quarts | Four or More = 2 quarts
Best hot! Reheat on the stove or in the microwave. Serve with grated Parmesan (packaged on the side in your cooler, the soup is dairy-free without it). I also used rice elbows for the pasta this week, so the soup is also gluten-free.
Hearty and warming, this is the kind of soup you want to dunk a good piece of crusty bread into. Add red pepper flakes if desired. Serve with a salad for lunch or dinner.

Notes: This food is carefully cooked and packaged in a facility that uses nuts, wheat, and soy. * Pyrex can be put in a pre-heated oven up to 400 degrees. Do not put under the broiler. Place on soft hot pads or silicone once you remove it from the oven. Never put Pyrex on a hot burner. It will explode. Plastic lids cannot go in the oven. * Pyrex is also freezer safe but make sure to unthaw and bring the dish to room temp before popping it in the oven. Extreme temperature changes can cause it to crack. * Salad dressings that have congealed in the refrigerator can be nuked for 5-10 seconds to liquefy.* Most dishes are better if you cover them with saran wrap before microwaving. It prevents them from drying out. * Salad dressings, and most soups, benefit from a good stir or shake before serving. * Eat seafood within the first few days of delivery for optimum freshness * You can freeze wide-mouth Ball jars as long as there is 1″ of headspace at the top of the jar. Unthaw gradually in the refrigerator. * Please wash your empty dishes before loading them into the cooler. Stack rectangular dishes together and round dishes together when possible. Put lids ON dishes to prevent chipping. Place defrosted ice packs on the bottom .* Thank you! jennifer@littlepinkkitchen.com 303-725-3836.